Serious Eats: Recipes

Apple Crème Fraîche Pie

[Photograph: Lauren Weisenthal]

This is a great alternative to regular apple pie, filled with a rich tangy custard and tender, tart baked apples. Don't forget to sprinkle the pie with the oat topping before applying the lattice crust, which gives the finished pie a golden brown top and extra crisp texture.

This recipe is (very) loosely based on one from The Joy of Cooking's 9th edition.

About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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